August In Anaheim

Our Pepper Of The Month

Be an Anaheim In A World of JalaPenos

Cooked Anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, Anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size. A mild-flavored pepper it ranges from 500 to 2,500 units on the Scoville scale.

They Deliver

The Anaheim Pepper brings  flavor with a punch of heat not normally found it its Jalapeno cousin

Here Comes The Sun

Anaheim chiles prefer warm to hot and dry climates with long days and cool nights for optimal growing conditions.

Fresh is Best

The Anaheim chile’s principal use is for canning, though they are also sold widely as a fresh market mild chile pepper.

Anaheim Applications.

Anaheim chiles are commonly used to make chiles rellenos. However, they can be included in a number of dishes that call for a mild, sweet chile. To get the most flavor out of the pepper, fire roast it until the skin is charred and then peel off the skin.

Anaheim chiles can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. Anaheim chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and corriander.

Im not from Anaheim, but it may be favorite city based on the name of a pepper. I use my green sriracha pepper mash to make my Anaheim stuffed peppers really go over the top.

– Joseph wayne eakins- pepper lover

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Have a Pepper Proclamation? Are you heated up over habaneros? Are you Jolly For Jalapenos? If so, Tell us about your favorite pepper to be the featured pepper of the month.